Pineapple Upside Down Cake Cocktails
This is a lovely cocktail, just perfect for girl’s night in, bridal showers, or any summer festivity.
To up the pineapple flavor and to give it a “baked” taste, I grilled the pineapple before pureeing in the blender. Grilling fruit brings out the natural sweetness. Plus, pieces of the grilled pineapple skewered with a maraschino cherry makes a very pretty garnish.
I discovered cake flavored vodka from Pinnacle, which is gluten free, and used that in this cocktail – so perfect! If you can’t find the cake vodka, any gluten free vodka will do but you may want to add a couple extra ounces of simple syrup and a dash more vanilla to get the sweetness.
I like to start all cocktails with cold alcohol – keep the vodka in the fridge or, better yet, the freezer.
Notes: Simple syrup is easy to make – just combine equal amounts of water and sugar in a saucepan and heat, stirring, until the sugar is completely melted. You can make infused simple syrups by adding herbs such as mint or basil or citrus peel. I like to keep simple syrup on hand in the summer for adding to iced tea – so much nicer than adding sugar since the sugar added to cold drinks never completely dissolves.
The egg white in this cocktail gives the drink a pretty foam topping. If you don’t want to add the egg, it’s fine. You should still have a nice layer of foam, it just won’t be as stable or last as long.
Pineapple upside down cake you can drink – seriously, how great is that?
1 ripe pineapple, peeled, cored and cut into ¾-inch wedges
8 maraschino cherries
16 ounces gluten free cake flavored vodka (or plain vodka) – cold
2 ounces simple syrup (see note in blog post)
1 tablespoon maraschino cherry juice
1 teaspoon pure vanilla extract
2 large egg whites (optional)
Grill the pineapple wedges over medium heat until browned on all sides, about 3 minutes per side. Let cool and then put in freezer for 30 minutes to chill.
Take two of the grilled pineapple wedges and cut each one into 4 pieces. Put the pineapple pieces on cocktail skewers with a maraschino cherry. Set aside to garnish the drinks.
Place the rest of the pineapple wedges in a blender and puree. Add the vodka, simple syrup, maraschino cherry juice, and vanilla. Blend. Add the egg whites and blend again. Let the mixture sit for a minute or two so that it separates into layers. Pour into chilled cocktail glasses (I like oversized martini glasses for this drink) either straight up or over ice. Spoon some of the foam on top of each drink and serve immediately.
These Pineapple Upside Down Cake Cocktails serve 8.
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